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–+ servings
Italian Pot Roast

Italian Pot Roast

Discover the rich flavors of Italian Pot Roast, a tender and comforting dish perfect for any occasion. Slow-cooked to perfection with herbs and wine.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 people
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 kg beef (shoulder, chuck roast, or brisket)
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots sliced into rounds
  • 2 stalks celery, cut into chunks
  • 4 cloves garlic, crushed
  • 400 g canned crushed tomatoes
  • 250 ml dry red wine
  • 250 ml beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • to taste Salt and freshly ground black pepper
  • a handful fresh parsley, chopped (for garnish)

Equipment

  • Heavy-bottomed Dutch oven or large pot with a lid
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Season beef with salt and pepper, then sear until browned on all sides.
  3. Remove beef and set aside; add onions, carrots, celery, and garlic to the pot.
  4. Stir vegetables until softened and golden.
  5. Add crushed tomatoes, tomato paste, red wine, beef broth, oregano, rosemary, and bay leaves; stir well.
  6. Return beef to the pot, spoon sauce over the top, cover, and simmer for 3-4 hours.
  7. Flip meat and baste it with sauce every hour.
  8. Once tender, remove bay leaves and adjust seasoning; garnish with parsley before serving.

Nutrition

Calories: 375kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 650mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 1800IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

For a twist, substitute beef with lamb or pork shoulder. If short on red wine, consider using extra beef broth or balsamic vinegar. Allow the pot roast to rest for 10 minutes before slicing to retain juices. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Pair with creamy polenta or roasted potatoes for a comforting meal.
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